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In colander sprinkle eggplant with salt. Cover with paper towels. Weigh down with plate. Let tand 20 minutes; drain. Preheat oven to 400 degrees. Coat baking sheet iwth nonstick cooking spray. Place 1 sheet phyllo on baking sheet; coat lightly with spray. Sprinkle with 1 Tbs. parm cheese. Repeat layering phyllo, spray and 4 T. parm cheese, ending with phyllo. Rinse egplant; dry with paper towels. Overlap eggplant on phyllo. Combine oil and garlic; brush over eggplant. Top with red pepper and remaining parmesan. Bake until eggplant is tender, 30-35 minutes.
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